1/2 c  Honey
1/3 c  Sugar
2 1/2 c  Unsifted flour (see note)
4 ts Baking powder
1 ts Ground cinnamon
1 pn Nutmeg
1 pn Cloves
2/3 c  Sliced almonds
3 tb Candied orange peel, finely
-chopped
3 tb Candied lemon peel, finely
-chopped
1    Egg
2 tb Kirsch OR orange juice
Milk
Glaze (recipe follows)
Candied red cherries,
-halved, for topping
Angelica or candied citron
-peel, cut into leaf shapes
-for topping

Spices and candied fruit are in these chewy cookie squares.

NOTE: When unsifted flour is called for, fluff up the flour in the sack
orcontainer with a fork before measuring.

Preheat oven to 375~.

Combine honey and sugar in a small saucepan. Heat slowly, stirring
constantly, until honey thinks and sugar dissolves; cool slightly.

Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl.
Add almonds, candied orange and lemon peels; mix to coat.

Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden
spoon until blended. Knead dough together with palm of hand until mixture
cleans side of bowl; shape into ball; flatten slightly.

Roll dough between two sheets of wax paper to a 13×9 inch rectangle,
slightly less than 1/4-inch thick, keeping edges as even as possible.
Remove top piece of wax paper; flip dough onto lightly greased cookie
sheet; removesecond piece of wax paper. Brush top lightly with milk.

Bake in 375~ oven for 15 minutes or until golden brown. Remove cookie sheet
to wire tack. Trim edges of cookie dough; cut into 2-inch squares.

Make Glaze. Brush quickly over warm Leckerli. (Do not make syrup until
Leckerli are out ofthe oven or syrup will harden>) Decorate with candied
red cherry halves and angelica leaves. Glaze will harden and turn white.

~=> Glaze: Combine 1/2 cu granulated sugar and 3 Tablespoons water in
saucepan. Cook about 5 minutes or until it registers 235~ on candy
thermometer. Brush glaze on cookies while both are still warm.